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In this paper, we propose a sequentially participative model for planning in transboundary protected areas based on the Analytical Hierarchy Process, Goal Programming and Monte Carlo simulation. The model was developed with two scenarios: one determinist and another with simulations that provide a multi-level ranking of the most relevant goals according stakeholders' preferences to establish priorities in the planning of protected areas. Moreover, the proposed methodology is capable of identifying conflicts, providing a comparison between the most likely priorities and the most consistent group priorities associated with each planning goal. The model was tested in a Portuguese-Spanish Reserve called Meseta Ibérica and it permitted the identification of the highest conflicts in conservation, agroforestry, local development, fire prevention, wildlife conservation and certification of local products. Moreover, it found strong intercountry conflicts related to development and planning goals associated with governance at the most specific level.

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Hand washing and glove use are the main methods for reducing bacterial cross-contamination from hands to ready-to-eat food in a food service setting. However, bacterial transfer from hands to gloves is poorly understood, as is the effect of different durations of soap rubbing on bacterial reduction. To assess bacterial transfer from hands to gloves and to compare bacterial transfer rates to food after different soap washing times and glove use, participants' hands were artificially contaminated with Enterobacter aerogenes B199A at ∼9 log CFU. Different soap rubbing times (0, 3, and 20 s), glove use, and tomato dicing activities followed. The bacterial counts in diced tomatoes and on participants' hands and gloves were then analyzed. Different soap rubbing times did not significantly change the amount of bacteria recovered from participants' hands. Dicing tomatoes with bare hands after 20 s of soap rubbing transferred significantly less bacteria (P < 0.01) to tomatoes than did dicing with bare hands after 0 s of soap rubbing. Wearing gloves while dicing greatly reduced the incidence of contaminated tomato samples compared with dicing with bare hands. Increasing soap washing time decreased the incidence of bacteria recovered from outside glove surfaces (P < 0.05). These results highlight that both glove use and adequate hand washing are necessary to reduce bacterial cross-contamination in food service environments.

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